Amaranth is a nutritious, gluten-free grain that provides plenty of fiber, protein and micronutrients. It has also been associated with a number of health benefits, including reduced inflammation, lower cholesterol levels and increased weight loss.
Amaranth leaves are rich in vitamin A and a cup can meet 97% of your daily need for this antioxidative vitamin. They are also full of flavonoid polyphenolic antioxidants like beta-carotene, zeaxanthin, and lutein which provide a protective layer against oxidative stress caused by free radicals.
The leaves, seeds, and roots of amaranth are edible and can benefit you in maintaining good health. Its protein content and amino acid composition are somewhere in between those of cereal and a bean.
Furthermore, new formulas were created on the base of natural ingredients only with amaranth flour, containing a significant amount of magnesium and dietary fiber. This is extremely beneficial for people who have high blood pressure and are at a high risk of cardiovascular diseases such as heart attack.
Amaranth, which is known as rajgira in Hindi, is one of the most valued grains. Rich in minerals like calcium and magnesium, amaranth is the perfect addition to your alkaline diet. It contains more lysine, an amino acid, as compared to other protein sources.
Amaranth is a nutritious grain with an array of benefits for diabetics. Amaranth is rich in protein, fibre and other vital micronutrients. Apart from amaranth, other grains that are good for diabetics include millets, brown rice, quinoa and kamut.
Amaranth may be introduced as soon as your baby is ready to start solids, which is generally around 6 months of age.Amaranth seeds can be cooked like rice or porridge, popped like popcorn, expanding to about 10 times their original volume, or ground into flour.
Nearly all amaranths are edible, including love-lies-bleeding and even the common road-side weedy forms. But those sold as edible varieties are selected for their good seed production and especially tasty leaves.
The leaves of amaranth are often used as a leafy vegetable. Treat them like spinach. Saute them in olive oil and a bit of bacon or steam them and serve them with butter, salt and pepper. Certain amaranth varieties are grown specifically for their leaves, such as Amaranthus tricolor.
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